Konjac Shirataki Noodles

“The noodles are all fiber, so they are basically calorie free - amazing!”

Just rinse and serve – no cooking or other preparation necessary!

Konjac Shirataki Wet Noodles

Japan Certified Organic - Pure Vegetable
Gluten, Wheat, & Soy Free, Pure Soluble Fiber, Zero Calories
Shelf life one year at room temperature - doesn't need refrigeration (cannot freeze them)
No Preservatives - No Artificial Colors - No Artificial Flavors

Commonly used as a replacement for pasta or other starchy foods, for a dinner that is very filling and satisfying, with only the calories from the sauce and side dishes.

• Gluten free replacement of pasta, for people with Celiac disease or suspected wheat allergy.
• Used in low carb, low calorie meals as part of a calorie control or reduction program.
• Low carb, for use in management of diabetes (reduction of blood glucose level).
  • for medical info, please link to: http://www.konjacfoods.com/medical.htm
• Ease of preparation – just rinse, add topping (or to soup, etc.) and serve, with no other preparation necessary – NONE.
  • Perfect for fast fuss free, simple meals!
• High soluble fiber (similar to oats) for improvement of irregularity
• Safe
  • manufacturing facilities meet the strictest Kosher requirements
  • ISO 9002 certified.
  • Certified in Japan as Organic (other countries pending)
  • medical research – see link above
• Food Regulatory Status
  • Health Canada approved as a food ingredient in Canada
  • FDA approval as GRAS (generally recognized as safe) in the United States. Konjac flour has been affirmed as GRAS for use as food ingredient
    Listed on FCC (Food chemical codex), the 4th edition 1996 USA
  • Approved by the EU # L295127, E-425. Listed under E425, Annex V, food additives, 1998, EU

Glucomannan comprises 40% by dry weight of the roots or corm of the konjac plant, and Glucomannan flour is the product from which these noodles are made. As well as shirataki noodles, it is also used as a food additive as an emulsifier and thickener (for example, can replace flour or corn starch in gravies, and does not require heating).

Please note that Glucomannan is not a cure for anything, simply an ingredient to be used in a sensible diet. For more information, please reference info found at the link: http://en.wikipedia.org/wiki/Glucomannan

Konjac Pasta

No cooking required, just rinse! It's ready for your favourite sauce or topping!  

Tomato, Bolognese, Alfredo, Butter Chicken, Mild Curry... whatever you wish.  

Konjac pasta is a traditional Japanese food called shirataki noodles or konnyaku. Konjac foods have no flavor but absorb any they're with, and like tofu blends well. The foods absorb the dominant flavor of the soup or dish to which they're added. Konjac foods come in various shapes besides noodles, like spaghetti, angel hair, linguini, fettuccini, lasagna, mini pearl pasta, flat pasta and tube pasta. 

Konjac pasta is made from a natural soluble fiber - Konjac glucomannan (KGM) and water, it is a very low carbohydrate, low glycemic natural food. Konjac pasta can be made into many different styles and shapes such as noodles and all kinds of pasta. The konjac glucomannan is the highest viscosity soluble fiber in nature. The konjac foods are made of glucomannan soluble fiber, purified water and food grade calcium hydroxide. After opening the bag, drain well before cooking. Konjac foods can be stored at room temperature and have a shelf life of about one year. Do not freeze konjac pasta as it affects the texture.

Konjac foods are white in color, translucent - almost transparent and gelatinous and have no discernable taste. Packaging is with water in 9 oz plastic bags. The main ingredient in the pasta or noodle is konjac glucomannan soluble fiber, which has low carbohydrates and low glycemic index and are therefore especially good for people with diabetes. Oat is another soluble fiber, however Oats are not gluten free. Konjac foods are very much like Chinese glass noodles (cellophane or bean thread noodles) in taste and texture but they have almost no calories.

Cooking: rinse in a strainer or steam for about 3-5 minutes and then cook any way you like, or just cover with warm sauce. You can cook konjac foods just like regular pasta, however the texture is springier or firmer than regular pasta. Konjac foods are a kind of instant food - after rinsing you can toss it with sauce like vinegar, soy sauce, pepper, onion or garlic or any flavor you like, and then just eat it without special cooking. You can boil or cook the konjac pasta with other vegetable, meat or seafood, with any flavor. You can add various vegetables and meat - whatever you like, or add to soup. Konjac foods can be fried, baked, stewed, or braised but mainly are used cold, dressed with a sauce.

Konjac blends with tofu and rice will be available soon.

    Konjac Pasta: plain and Bolognese   

Shirataki Konjac has been used in Asia for over two thousand years.

It is known as Moyu or Juruo in China, and Konnyaku or Shirataki in Japan.

Other links:

http://www.justhungry.com/2007/01/konnyaku_and_shirataki_ojftmhy.html  

http://lowcarbeating.com/low-carb-help/cooking/konjac-noodles-demystified?id=419

http://en.wikipedia.org/wiki/Shirataki_noodles      (pasted below)

Shirataki noodles - from Wikipedia, the free encyclopedia:

Shirataki (白滝^?, often written with the hiragana しらたき) are very low carbohydrate, low calorie, thin, translucent, gelatinous traditional Japanese noodles made from the konjac plant. The word "shirataki" means "white waterfall", describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they have little flavor of their own.

Shirataki noodles can be found both in dry and soft "wet" forms in Asian markets and some supermarkets. When wet, they are purchased pre-packaged in liquid. They normally have a shelf life of up to one year. Some brands may require rinsing or par-boiling as the water they are packaged in has an odor that may be unpleasant to those not accustomed to it.

There are two types of shirataki noodles sold in the United States. Traditional shirataki noodles have zero net carbohydrates, zero calories, no gluten, and are useful for those on low-carbohydrate diets.^[1] Tofu-based shirataki-style noodles are becoming increasingly popular in U.S. supermarkets and health food stores. They have a much shorter shelf life and require refrigeration even before opening. Tofu-based noodles contain a minimal amount of carbohydrates.^[2]